Instant Pot Red Lentil Soup with Lemon

red lentil soup in a white bowl with cream and basil

5 from 1 reviews

Nutritious, delicious, and ready in minutes, this Instant Pot Red Lentil Soup is layers of sweet, earthy, and bright flavors.



for serving: torn fresh basil for garnish, heavy cream, lemon wedges


  1. Preheat the pressure cooker by selecting saute.  Add oil.
  2. When hot, add onions and carrots and saute for 5 minutes.  Add garlic and stir for 1 minute.
  3. Add chicken broth, lentils, corn, lemon juice and zest, cumin, curry powder, turmeric, red pepper flakes, saffron, salt, and pepper; stir.
  4. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 7 minutes.
  5. When cooking is complete, use a quick release.
  6. Puree soup to desired consistency with an immersion blender.  For a regular blender, puree about 1/3 of the soup then return it to the pot.
  7. Serve hot with a garnish of basil, a swirl of cream, and a squeeze of lemon.  Extra fresh cracked pepper is also amazing.
  8. Leftovers can be refrigerated up to 5 days or frozen for at least 3 months.


Keywords: instant pot soup, lentil soup, healthy soup